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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Tuesday
Jul062010

Fresh Pea Dip with Sorrel and Thyme (gluten free, vegan, ACD, raw)

Back in April when I planted my peas, I must have gotten my seed packets mixed up. Instead of two rows of snow peas, I ended up with two big rows of shell peas.  And as much as I love shell peas, I didn't intend on having to spend so much time actually shelling peas this summer.

Argh.

Shelling peas is a time consuming process that is a lesson in patience. Because of this, I've been putting off harvesting and shelling, but finally did both the other day.  After about 40 minutes of shelling, I ended up with 2 cups of peas.  Then I blended them into oblivion (why did I do this to beautiful fresh peas?), and made some lovely dip, which is a lot like hummus, but green.  Despite the fact that my hard labor was now a bright green mush, the incredible flavor of the peas burst through, highlighted with thyme, sorrel, and olive oil. Most of the ingredients in the dip were either grown by me (peas, sorrel, parsley, thyme) or a local farmer (garlic). Pretty cool, huh?

fresh pea dip with baby farmers market carrots

I ate it on fresh carrots, on some tasty cracker sticks, and by the spoonful.  My gluten-eating friend D ate some smeared on a hot, crusty petit pain (oh, jealous) and he said it was pretty awesome. I think it would also be very nice in a collard wrap with some sprouts, shredded carrots, and other fixings. I have a lot more peas, so I think I'll be making more of this dip.  Once mine are gone, I will happily pay the $5 for some pre-shelled peas at the farmers market.  that's my kind of fast food.

Happy shelling! xoxo

 

Fresh Pea Dip with Sorrel and Thyme

yields a little more than 1 cup

The sorrel adds a tart flavor; if you do not have it, just omit it, there isn't really a substitute.

2 cups fresh raw peas
3 large leaves sorrel
2-3 Tbsp fresh parsley
2 tsp fresh thyme leaves
1 very fresh large garlic clove
1/4-1/2 tsp vitamin C crystals or a big squeeze lemon juice, to taste
2 Tbsp sesame tahini
extra virgin olive oil
sea salt

Place all ingredients except oil in a food processor or blender, and process until coarsely chopped. Slowly drizzle in oil until desired consistency is reached. Season to taste with salt and vitamin C crystals/lemon, and serve.

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Reader Comments (4)

This is a beautiful dish - just look at that lovely color. It's amazing!

Haha, I love your view of fast food! If only the rest of the country (and world) had you vision :) And you're patience is pretty impressive too. I might have tried blending the shells right with the peas (okay, so it probably would have been bad, but ya know :)). The photos are beautiful too - gorgeous fresh carrots!

~Aubree Cherie

July 6, 2010 | Unregistered CommenterAubree Cherie

This sure looks like it turned out well, I bet it has a lot of wonderful concentrated delicate flavors ,also seems like a great texture along with such a pretty color . Great job as always , thanks for sharing this wonderful recipe and beautiful photo's :)

July 6, 2010 | Unregistered CommenterKathy

Ha ha! I let the kids shell them, but then that means I don;t get any...oh well!
xoxo

July 7, 2010 | Unregistered Commentercrookedmoonmama
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo